Sunday, October 16, 2011

Beef, Mushroom and Spinach Lasagna

1 pound lean ground beef
16 oz button mushrooms, sliced
1 white onion, diced
4 cloves of garlic, minced
1 tbsp fresh basil, chopped
½ tsp dried oregano
1 teaspoon fennel seed (optional)
Salt and pepper to taste
1 16 ounce container ricotta cheese
1 8 ounce container sour cream
1 egg
4 tbsp of Parmesan cheese
2 cups of baby spinach leaves
1 package (no cook) lasagna noodles
2 cups mozzarella cheese, shredded (divided)
24 ounce jar of pasta sauce

Preheat oven to 350 degrees. In a skillet over medium heat, brown ground beef and add mushrooms, onion and garlic. Cook vegetables until almost tender. for 8 to 10 minutes. Add all seasonings and stir.

In a medium bowl, add ricotta, egg, ½ of the mozzarella cheese, and Parmesan cheese. Mix well.

In a square 8 X 10 baking dish, ladle enough sauce to cover bottom.

Starting with the noodles, layer with ground beef and vegetable mix, ricotta mixture, and finally spinach leaves. Continue to alternate until you have used up ingredients. Finish with a layer of noodles and sauce. Add remaining mozzarella to the top. Spray a piece of foil with cooking oil to prevent sticking. Cover and bake for 35 to 40 minutes.